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Grilled Chicken “Reubens”

Prep: 10 minutes plus marinating
Grill: 12 minutes • Serves: 4

2 garlic cloves, minced
1/4 cup PICS extra virgin olive oil
1/4 cup PICS no sugar added ketchup
1 tablespoon PICS Worcestershire sauce*
2 teaspoons PICS smoked paprika
4 Market 32 boneless, skinless chicken breasts (about 6 ounces each)
1 medium red onion, sliced into 1/2-inch-thick rounds
PICS Nonstick cooking spray
2/3 cup drained refrigerated sauerkraut
4 slices PICS light Swiss cheese (about 3 ounces)
*Check package label to verify gluten-free ingredients.

1.In medium bowl, whisk garlic, oil, ketchup, Worcestershire sauce and paprika. Place chicken in large zip-top plastic bag; pour garlic mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.

2.Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of onion rounds with cooking spray. Place chicken and onion on hot grill rack; cover and cook 12 minutes, removing onion after 8 minutes, or until grill marks appear and internal temperature of chicken reaches 165°, turning once. During last 2 minutes of grilling, top chicken breasts with sauerkraut and cheese; cook 2 minutes or until cheese is melted.

3.Serve chicken topped with grilled onion.

Approximate nutritional values per serving (1 chicken breast):
339 Calories, 17g Fat, 4g Saturated Fat, 104mg Cholesterol, 550mg Sodium,
5g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 42g Protein